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1
56
157
Chicken with Long Rice (Sapasui)
Estimated Nutritional Values
11
1
3
/2
cups skinless, boneless chicken meat, cubed
bundle long rice (bean thread), 1 bundle = 250 grams
tablespoons vegetable oil
cup chopped onion
cup garlic
cup ginger
cup corn
cup carrot
cup head cabbage
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
298 kcal 15 % Carbohydrate
9 Gm 14 % Iron
41 Gm 14 %
2.2 Mg 12 %
1
/
1/
1/
1
1
1
8
1
2
Total Fat
4
4
Saturated Fat
Cholesterol
Sodium
2 Gm 10 % Calcium
32 Mg
3 %
27 Mg
9 % Vitamin A
2260 IU
45 %
2464 Gm 103 % Vitamin C
14 Gm 28 %
9.6 Mg 16 %
Protein
cups water for consistency desired
cup soy sauce, consider using “lite” soy sauce
pepper to taste
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
7
Submerge long rice in water until soft to cut. Either use cooking
Milk:
0
Veg:
1
Fruit:
0
Bread:
2
Meat: 0.75
shears to cut or pull strings tied around long rice. Pieces can be as short as
" and as long as 6". First, cook meat in oil until tender. Add garlic, ginger
and onion. Stir for 1-2 minutes. Add the long rice. Stir. Add 1 cup water and
3
1
/2 cup soy sauce. Make sure there is enough water on the bottom of the pot.
Put lid on and let it sit for 3 minutes. Stir and add rest of liquid until the
long rice thickens. Add more water if necessary. Too much soy sauce may
give salty taste. Stir and mix. Add the vegetables. Stir and mix. Cover and
let it cook for another 3 minutes. Ready to serve.
Note: High in sodium. To reduce sodium, use “lite” soy sauce or
reduce the amount used.
ASCC/EFNEP
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